July 26, 2014

Royal Falooda...

Falooda... the name itself brings a lot of memories. I tasted first when my aunt made I kept wondering about the basil seed underneath . I had the best Falooda from Mumbai.I used to try all types falooda available there pista, badami,royal to name a few.
Falooda is Persian brought to India by Mughals. Emperor Akbar was said to be an avid addict to frozen dessert.At that time they bring ice from Himalayas to freeze Ice cream.

Falooda sev / Rice Vermicelli – 1/4 cup

Boiled Milk – 1 cup

Basil seeds / sabza / takmania seeds – 3 tbsp

Roohafsa / Rose syrup - 3 tbsp (cheak the bottom for the recipe)

Strawberry jelly – 4 tbsp

Vanilla Ice cream - 2 scoops

Chopped nuts – 1 tbsp (optional)

Method

Soak the basil seed in water to minimum of 30 min.

Make the jelly as per the instruction in the packet.refrigerate it

Boil the water and add rice vermicelli cook for 2-3 min or until cooked.

Stain the rice vermicelli and basil seeds.

Once the jelly is ready cut that into small cubes.

Assembly

In a tall glass add the cubed jelly,over that add the vermicilli and basil seed.

Add the 2-3 tbsp of rose syrup. and milk and give it a good stir.

Now top it with a scoop of vanilla icecream.

Garnish it chopped nut and serve immediately.

Recipe for rose syrup
Sugar - 2 cups
Rose essence- 1-2 drops

Water - 1 cup

Red food colour -3 drops(optional)
Boil water and sugar until becomes bit syrupy.then add rose essence and colour and remove from fire and bottle it once cooled.